Meat Quality Control Course
Gain expertise in meat quality control for butchery professionals. Master inspection protocols, hygiene practices, sensory evaluations, and cold chain management to avoid contamination, comply with regulations, and supply safe, high-quality meat consistently.

from 4 to 360h flexible workload
valid certificate in your country
What will I learn?
This course equips you with hands-on skills for meat quality control, including animal and carcass inspections, document verification, and adherence to regulations. Cover ante- and post-mortem exams, sensory assessments, hygiene and evisceration oversight, HACCP and SSOP implementation, cold chain handling, traceability systems, and corrective measures to ensure consumer safety, minimize waste, and uphold top-tier meat standards daily.
Elevify advantages
Develop skills
- Apply legal standards to decide on meat acceptance, retention, or rejection.
- Conduct quick ante- and post-mortem inspections to detect diseases and defects.
- Ensure hygiene during evisceration to avoid contamination from feces, bile, or microbes.
- Manage cold chain by maintaining proper carcass temperatures and handling deviations.
- Implement HACCP, traceability, and records to safeguard meat safety and enable recalls.
Suggested summary
Before starting, you can change the chapters and workload. Choose which chapter to start with. Add or remove chapters. Increase or decrease the course workload.What our students say
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